There’s something special about Sweetened Condensed Milk Snowball Cookies the way their warm, buttery scent fills the kitchen and draws people together. Clara likes to think of them as a small, snowy treat that comforts like a hug and surprises with a melt-in-your-mouth center. They are simple, quick, and perfect to share with friends, or to tuck into a tin for later.
If you enjoy easy cookie projects that still feel special, this recipe will become one of your go-to sweets. For another cozy cookie to try when you have apples on hand, you might like this apple cinnamon oatmeal cookies recipe that I reach for when I want something hearty and spiced. apple cinnamon oatmeal cookies recipe
Why You’ll Love Making This Sweetened Condensed Milk Snowball Cookies
These cookies are forgiving in the best way. They do not demand perfect measuring or fancy tools, and yet they reward your time with a tender, delicate crumb and a sugary finish that feels festive.
They are quick to mix, with minimal chilling required, so you can have a batch ready in under an hour from start to finish. They are also wonderfully adaptable. Add a little vanilla, a splash of citrus, or toss in chopped nuts for texture. The sweetened condensed milk brings a soft, caramel-like richness without any fuss.
Because they are lightly crisp on the outside and soft inside, they pair beautifully with coffee, tea, or a simple glass of milk. They are also excellent for gift tins and potlucks because they travel well and keep their shape.
Step-by-Step: How to Make Sweetened Condensed Milk Snowball Cookies
“Cooking isn’t about perfection. It’s about enjoying every delicious step.”
Before you begin, gather your ingredients and a few basic tools: a large mixing bowl, a hand mixer or stand mixer if you have one, a cookie scoop or tablespoon, a baking sheet, and parchment paper. Preheating the oven and lining the pan ahead of time makes everything smoother once the dough is ready.
A quick overview: You will cream butter, blend in sweetened condensed milk, mix in dry ingredients, shape the dough into small balls, bake until edges are barely golden, and dust with confectioner’s sugar when still warm. The process is straightforward and very satisfying.
Ingredients You’ll Need for Sweetened Condensed Milk Snowball Cookies
1 cup softened butter, use real butter for rich flavor and a lovely melt.
1 can sweetened condensed milk (14 ounces), this gives sweetness and keeps the cookies tender.
2 cups all-purpose flour, sift or whisk to avoid lumps and ensure even texture.
1 teaspoon baking powder, helps the cookies rise just enough for a delicate bite.
1 cup confectioner’s sugar, for dusting and a snowy finish.
1 teaspoon vanilla extract, optional but adds warm aroma and depth.
1/4 teaspoon salt, balances the sweetness and sharpens flavor.
1/2 cup finely chopped nuts (optional), like pecans or almonds for crunch and nuttiness.
Each ingredient is easy to find and forgiving. If you prefer, you can toast the nuts briefly for extra flavor, or omit them entirely for a pure, silky cookie.
Directions: Cooking with Confidence
- Cream the Butter.
Begin by creaming the softened butter in a large mixing bowl until it’s smooth and fluffy. Use a hand mixer or stand mixer on medium speed for about 2 to 3 minutes. You want the butter to lighten in color and feel airy. This step traps little air pockets that help the cookies feel light. - Incorporate Sweetened Condensed Milk.
Gradually add the sweetened condensed milk to the creamed butter, mixing until the two ingredients are well combined. Scrape down the sides of the bowl with a spatula so everything is uniform. The mixture will look creamy and slightly glossy. - Add Vanilla and Salt.
Stir in the vanilla extract and salt. These seem small, but they make the flavor sing. Mix just until incorporated. - Prepare the Dough.
Sift in the all-purpose flour and baking powder. Mix on low speed or fold gently with a spatula until you form a soft, cohesive dough. If you are adding nuts, fold them in now. The dough should be soft but not sticky; if it feels too soft because your butter was extra warm, chill for 10 minutes to make it easier to shape. - Preheat the Oven.
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. While the oven warms, shape the dough so baking goes smoothly. - Form the Cookies.
Scoop small amounts of dough and roll them into balls about 1 inch in diameter. Place the dough balls on the prepared baking sheet about 1 1/2 inches apart to allow a little spread. If you prefer perfectly round cookies, chill the dough balls on the sheet for 5 minutes before baking. - Bake.
Bake the cookies for 10 to 12 minutes, or until they are slightly golden around the edges. They will not brown deeply. Trust the look and feel: the edges should be set and the centers slightly soft. Overbaking will dry them out. - Dust with Sugar.
Allow the cookies to cool on the baking sheet for a few minutes, then gently roll or dust them with confectioner’s sugar while they are still warm. The warmth helps the sugar cling, creating a pretty snowy layer. Transfer to a wire rack to cool completely, and if you like, dust a second time for a heavier coating.
Each step is simple when you take it steady and pay attention to small cues: the butter’s texture, the dough’s softness, and the slight golden hue at the edges. These cues will help you know when to move to the next step.
How to Serve Sweetened Condensed Milk Snowball Cookies and Make It Shine
Think simple and pretty. Arrange cookies on a shallow plate with a light dusting of extra confectioner’s sugar. For a holiday or special touch, place a few sprigs of fresh rosemary or a few dried cranberries around the plate. The contrast of white sugar and bright garnishes makes a lovely presentation.
These cookies pair well with many drinks. A bold coffee balances the sweetness, while a floral tea keeps things light. Serve them alongside a scoop of vanilla ice cream for a dessert that feels a little indulgent.
If you want a cheese pairing, try a mild ricotta or mascarpone spread on toast with a cookie on the side. For a family snack, present them in a small tin with a piece of parchment between layers. They travel well and retain their texture for gifting.
For a visual guide to plating and pairing, you might enjoy the tips used for bakery-style cookies that focus on texture and contrast. bakery-style chocolate chip cookies
How to Store Sweetened Condensed Milk Snowball Cookies for Later
These cookies keep surprisingly well. For short term storage, place them in an airtight container at room temperature for up to 5 days. Layer them with parchment paper so the powdered sugar coating stays intact.
If you need to store them longer, freeze the cookies after they have fully cooled. Arrange them in a single layer on a baking sheet until firm, then transfer to a resealable freezer bag or airtight container. They will keep for up to 3 months. Thaw at room temperature for about 30 minutes and dust with a little extra confectioner’s sugar before serving.
If you want the easiest reheating method, warm them briefly in a 300°F (150°C) oven for 3 to 5 minutes. This refreshes the butter aroma and softens the center without melting the sugar coating. For another cookie that freezes and reheats beautifully, see this apple cinnamon oatmeal cookies collection for tips on freezing and reheating bakes. apple cinnamon oatmeal cookies
Clara’s Tips for Success
- Use room temperature butter.
If the butter is too cold it will not cream properly; too warm and the dough becomes greasy. Room temperature butter should be soft enough to leave an indentation when pressed. - Measure flour the right way.
Spoon flour into the measuring cup and level it off. Overpacked flour makes the dough dense. If you prefer, weigh 2 cups of flour as about 250 grams for accuracy. - Don’t overmix once you add flour.
Mix just until the flour disappears into the batter. Overmixing develops gluten and makes the cookies tougher. - Watch the edges, not the center.
Cookies continue to set while cooling. Remove them when the edges look set and lightly golden, even if the center seems a touch soft. - Dust while warm for best coverage.
The confectioner’s sugar sticks best when the cookies are slightly warm. For a heavier coat, dust twice: once when warm and once after cooling.
These tips come from years of baking and a few batches that taught me how small adjustments make a big difference.
Simple Variations to Try
- Nutty Twist.
Swap half a cup of finely chopped pecans or almonds for extra texture. Toast the nuts lightly in a dry pan for a richer flavor. - Citrus Brightness.
Add 1 teaspoon of finely grated lemon or orange zest into the dough to cut through the sweetness and add fresh aroma. - Chocolate Peppermint.
Beat in 2 tablespoons of unsweetened cocoa powder with the flour for a chocolate base, and sprinkle crushed peppermint over the warm cookies for a festive version. - Spiced Snowballs.
Add 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground cardamom to the dry ingredients for a cozy, spiced profile. - Coconut Finish.
Fold in 1/3 cup finely shredded coconut and roll the finished, warm cookies in extra coconut before dusting with sugar.
Each variation keeps the simple method and swaps just a little to make a distinctive cookie.
Sweetened Condensed Milk Snowball Cookies
Ingredients
Method
- Cream the softened butter in a large mixing bowl until smooth and fluffy for 2 to 3 minutes.
- Gradually add the sweetened condensed milk to the creamed butter, mixing until well combined.
- Stir in the vanilla extract and salt until incorporated.
- Sift in the all-purpose flour and baking powder, mixing gently to form a cohesive dough.
- If adding nuts, fold them in at this stage.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop small amounts of dough and roll them into 1-inch balls, placing them on the prepared baking sheet.
- Bake the cookies for 10 to 12 minutes until edges are lightly golden.
- Roll or dust with confectioner’s sugar while still warm, then transfer to a wire rack to cool completely.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs About Sweetened Condensed Milk Snowball Cookies
Can I make this ahead of time?
Yes. You can make the dough and chill it for up to 24 hours before baking. Baked cookies can be stored in an airtight container for several days, or frozen for longer storage.
Can I use margarine instead of butter?
Butter gives the best flavor and texture. Margarine will work in a pinch, but expect a slightly different texture and less buttery taste.
What if my dough is too sticky to roll?
Chill the dough for 10 to 20 minutes. If it remains sticky, dust your hands lightly with flour and shape the balls gently.
How can I make these nut-free?
Simply omit the nuts. The cookies are delicious on their own and will be smooth and tender without the added crunch.
Are these cookies suitable for shipping or gifting?
Yes. They travel well when layered with parchment. For long trips, choose a sturdy tin to protect them from being crushed.
Final Encouragement or Closing Note
Baking these Sweetened Condensed Milk Snowball Cookies is a quiet pleasure that gives a lot of joy for surprisingly little effort. Clara believes in simple recipes that build confidence and then become part of your family ritual.
Take it slowly, trust your senses, and remember that small imperfections are part of the charm. The scent of warm butter and sugar in your kitchen will tell you everything is going well. I hope this Sweetened Condensed Milk Snowball Cookies helps you discover how simple and rewarding homemade cooking can be. You’ve got this.
Conclusion
If you want another take on sweetened condensed milk snowball-style treats, the Lord Byron’s Kitchen version offers a slightly different texture and flavor profile that you might enjoy: Lord Byron’s Kitchen Sweetened Condensed Milk Snowballs. For more recipe inspiration and a different regional twist, check out this Spices N Flavors recipe for a related snowball cookie: Spices N Flavors Sweetened Condensed Milk Snowball Cookies recipe.
Thank you for baking with me today. Enjoy the cookies, and remember, the best recipe is the one you make with a little love.